Chocolate Swirled Cheesecake Recipe

5 1 1
Chocolate Swirled Cheesecake Recipe
Chocolate Swirled Cheesecake Recipe photo by Taste of Home
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Chocolate Swirled Cheesecake Recipe

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Kathy Shan of Toledo, Ohio shares this lovely, light cheesecake with an ambrosial chocolate topping that even Cupid couldn’t resist.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 40 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 40 min. + chilling

Ingredients

  • 2 cups (16 ounces) 2% cottage cheese
  • 1 cup crushed chocolate wafers (about 16 wafers)
  • 1 package (8 ounces) reduced-fat cream cheese, cubed
  • 1/2 cup sugar
  • Dash salt
  • 1 tablespoon vanilla extract
  • 2 large eggs, lightly beaten
  • 1 large egg white
  • 2 ounces bittersweet chocolate, melted and cooled

Directions

Line a strainer with four layers of cheesecloth or one coffee filter; place over a bowl. Place cottage cheese in strainer; refrigerate, covered, 1 hour. Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square); wrap foil securely around pan. Coat inside of pan with cooking spray. Press crushed wafers onto bottom and 1 in. up sides.
Preheat oven to 350°. In a food processor, process drained cottage cheese until smooth. Add cream cheese, sugar and salt; process until blended. Transfer to a bowl; stir in vanilla, eggs and egg white. Remove 1 cup batter to a small bowl; stir in melted chocolate.
Pour plain batter into crust. Drop chocolate batter by spoonfuls over plain batter. Cut through batter with a knife to swirl. Place springform pan in a larger baking pan; add 1 in. of boiling water to larger pan.
Bake until center is just set and top appears dull, about 40 minutes. Turn off oven; open door slightly. Cool cheesecake in oven 30 minutes.
Remove springform pan from water bath; remove foil. Loosen sides of cheesecake with a knife; cool on a wire rack 30 minutes. Refrigerate overnight, covering when completely cooled. Remove rim from pan. Yield: 12 servings.
Originally published as Chocolate Swirl Cheesecake in Light & Tasty February/March 2006, p46

Nutritional Facts

1 slice: 187 calories, 8g fat (5g saturated fat), 46mg cholesterol, 378mg sodium, 17g carbohydrate (14g sugars, 1g fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1/2 fat.

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  • 2 cups (16 ounces) 2% cottage cheese
  • 1 cup crushed chocolate wafers (about 16 wafers)
  • 1 package (8 ounces) reduced-fat cream cheese, cubed
  • 1/2 cup sugar
  • Dash salt
  • 1 tablespoon vanilla extract
  • 2 large eggs, lightly beaten
  • 1 large egg white
  • 2 ounces bittersweet chocolate, melted and cooled
  1. Line a strainer with four layers of cheesecloth or one coffee filter; place over a bowl. Place cottage cheese in strainer; refrigerate, covered, 1 hour. Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square); wrap foil securely around pan. Coat inside of pan with cooking spray. Press crushed wafers onto bottom and 1 in. up sides.
  2. Preheat oven to 350°. In a food processor, process drained cottage cheese until smooth. Add cream cheese, sugar and salt; process until blended. Transfer to a bowl; stir in vanilla, eggs and egg white. Remove 1 cup batter to a small bowl; stir in melted chocolate.
  3. Pour plain batter into crust. Drop chocolate batter by spoonfuls over plain batter. Cut through batter with a knife to swirl. Place springform pan in a larger baking pan; add 1 in. of boiling water to larger pan.
  4. Bake until center is just set and top appears dull, about 40 minutes. Turn off oven; open door slightly. Cool cheesecake in oven 30 minutes.
  5. Remove springform pan from water bath; remove foil. Loosen sides of cheesecake with a knife; cool on a wire rack 30 minutes. Refrigerate overnight, covering when completely cooled. Remove rim from pan. Yield: 12 servings.
Originally published as Chocolate Swirl Cheesecake in Light & Tasty February/March 2006, p46

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jtermont User ID: 1863534 80242
Reviewed Feb. 2, 2014

"This cake is amazing!! I have been making it for years; it is very good, creamy. It was my go to recipe for quite awhile. It may be a little time consuming for some, but completely worth it!!"

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